A slightly sweet, nutty, and soft sourdough loaf made with spelt flour and honey. Perfect for breakfast, toast, or sandwiches.
Ingredients
(Yields 1 large loaf or 2 small loaves)
| Ingredient | Metric | Volume |
|---|---|---|
| White spelt flour | 400g | 3 ¼ cups |
| Bread flour | 100g | ¾ cup |
| Water (lukewarm, 100°F/38°C) | 350g | 1 ½ cups |
| Active sourdough starter (100% hydration) | 100g | ½ cup |
| Honey | 15g | 1 tbsp |
| Salt | 10g | 1 ¾ tsp |
Equipment Needed
- Mixing bowl
- Bench scraper
- Banneton (proofing basket) or a bowl with a floured towel
- Dutch oven or baking stone
- Bread lame or sharp knife
Method
1. Mix the Dough (10 minutes)
📌 Why mix the honey with the water first?
Honey is a natural sweetener that adds moisture and helps fermentation. Dissolving it in water ensures even distribution.
- In a mixing bowl, combine spelt flour, bread flour, and salt.
- In a separate bowl, mix water and honey until dissolved.
- Add sourdough starter to the honey-water mixture and stir.
- Pour the liquid into the dry ingredients and mix until no dry flour remains.
- Cover and let sit for 30 minutes to allow the flour to absorb the liquid (this is called an autolyse).
🔹 Pro Tip: Spelt flour absorbs water quickly but also ferments faster than wheat, so keep an eye on timing.
2. Stretch & Fold (Strengthens the Dough)
📌 Why stretch & fold instead of kneading?
Spelt flour has a more delicate gluten structure, so kneading can break it down. Gentle stretch-and-folds build strength without overworking the dough.
- After 30 minutes, do a stretch and fold:
- Wet your hands (wet hands for sticky dough!).
- Lift one side of the dough and stretch it upward, then fold it over.
- Rotate the bowl and repeat on all four sides.
- Cover and let rest for 30 minutes.
- Repeat the stretch-and-fold two more times, every 30 minutes.
📌 By the end of the folds, the dough should feel stronger and smoother.
3. Bulk Fermentation (3-4 Hours at Room Temp or Overnight in Fridge)
📌 Why bulk ferment longer?
Spelt ferments faster than regular wheat, so we need to watch fermentation carefully.
- If proofing at room temperature (75°F/24°C): Bulk ferment for 3-4 hours.
- If proofing overnight: Place the dough in the fridge after 2 hours and let it slow ferment overnight (8-12 hours).
🔹 Pro Tip: If the dough is rising too quickly, transfer it to the fridge early to slow fermentation and improve flavor.
4. Shape the Dough
📌 How do we keep structure in a softer spelt dough?
- Turn the dough onto a lightly floured surface.
- Pre-shape into a loose round and let it rest for 15 minutes.
- Then, do a final shaping into a batard or boule, creating surface tension.
- Place seam-side up in a banneton (or a floured bowl).
- Cover and proof for 30-45 minutes at room temp OR refrigerate for 8-12 hours for better flavor.
5. Bake the Loaf
📌 Why start hot, then lower the temperature?
- High heat at the start = good oven spring.
- Lowering prevents excess browning.
- Preheat oven & Dutch oven to 460°F (238°C).
- Turn dough onto parchment paper, score with a bread lame.
- Transfer to Dutch oven, bake covered for 20 minutes.
- Lower oven to 440°F (227°C), uncover, and bake another 15–20 minutes until deep golden brown.
- Internal temp should reach 205°F (96°C).
🔹 Pro Tip: Leave the loaf in the turned-off oven for 5 minutes with the door cracked for extra crunch.
Final Thoughts & Serving Suggestions
This spelt honey sourdough has a soft, slightly sweet crumb with a nutty flavor that makes it great for toast, sandwiches, or just slathered with butter. The hydration balance and fermentation timing help keep it from becoming too dense, and the honey adds just a touch of warmth.
Try this with:
✔️ Fresh butter and jam 🍓
✔️ Sliced avocado and sea salt 🥑
✔️ Toasted with almond butter & banana 🍌
Storage & Freezing
- Store at room temperature for up to 3 days in a paper bag.
- For longer storage, slice and freeze in a sealed bag for up to 3 months.
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